Private Chef John Iredale

I am a Le Cordon Bleu–trained chef, having graduated with honors from the College of Culinary Arts in Pasadena, California, where I earned an Associate’s Degree in Culinary Arts. During my training, I gained hands-on experience in a variety of professional kitchens, including Wolfgang Puck’s catering company in Hollywood, Mélisse, and Hot Stuff Café, where I worked closely with my chef instructor.

After completing my culinary studies, I continued to refine my craft at The Inn at Little Washington, one of the most prestigious dining establishments in the United States. I later chose to follow a different path and served in the U.S. Army as an Infantryman, eventually attending the United States Military Academy at West Point, where I graduated in 2019 with a Bachelor of Science in Business Administration, specializing in Systems Engineering. I then served for five years as an Army Logistics Officer.

Today, I bring that same discipline, precision, and attention to detail into everything I do. While I currently work at Google in Atlanta as a Global Category Manager for Data Center Electrical Equipment, my passion for cooking has never left me. Through my personal brand, The Butter Bar, I continue to develop recipes, create cooking content, and share my love for food with others.

Cooking is where I feel most inspired, and my long-term vision is to build and manage my own restaurant group. Until then, I am excited to share my passion, creativity, and dedication to great food through every experience I create.

For me, cooking is...

Like how an athlete feels on gameday. There is a whirlwind of emotions when I step in the kitchen. Love, passion, joy...all expressed on the plate.

I learned to cook at...

The Le Cordon Bleu College of Culinary Arts. Prior to that, Emeril was my teacher and I watched Food Network religiously, soaking it in like a sponge.